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Classic Strawberry Shortcake with Fresh Sauce Print Email


Shortcake:
2-cups all-purpose flour
1/4-cup sugar
1 TBS baking powder
1 tsp salt
1/2 cup cold whipping cream

Fresh Strawberry Sauce:
1 pint strawberries (12 ounces), stemmed and halved
Sugar to taste

Topping:
1 pint basket strawberries (12 ounces), stemmed and sliced
1 1/2 cups whipping cream, whipped with sugar to taste
Mint sprigs, for garnish

Shortcake:
Heat oven to 350 degrees. To make shortcakes, in bowl, mix flour, sugar, baking powder and salt. Gently stir with fork, gradually mix in cream until just combined. Mixture should barely hold together. With hands, form dough into six balls; place 3 inches apart on parchment-lined baking sheet. Bake in center of oven 25 to 30 minutes until light golden brown; cool on baking sheet.

Fresh Strawberry Sauce:
In blender container, puree strawberries until smooth. Sweeten to taste with sugar; cover and set aside. Split shortcakes horizontally. Divide sauce among six dessert plates; top each with a shortcake bottom, 1/4 cup sliced strawberries and 1/4 cup whipped cream. Cover with shortcake tops. Spoon remaining strawberries and whipped cream over shortcakes, dividing equally. Garnish with mint sprigs.
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